Fast and Easy Thai Style Rice Vermicelli Noodles

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In noodle shops in Thailand you can get 2 types of noodles; one with soup like a pho and the other one with no soup. We love these dry noodles with lots of toppings. This is my attempt at it which the wife really loves so I know it’s good.

I use rice vermicelli with Vietnamese meatballs. You can use any varieties of meat that you prefer. The main topping here is the fried garlic and dark soy sauce. I like bok choy but you can substitute with broccoli or any other green vegetable. I always have a bowl of fried garlic in my kitchen so this makes for an easy quick dinner for weeknights or summer nights when you are craving some noodles but don’t feel like having some hot soup.

Ingredients

This Recipe will make 2 bowls

1 Cilantro (Chopped)
1 Green onion (Chopped)
2 pickled Thai chilli (Chopped)
160g rice vermicelli noodles
2 medium size bok choi (cut in half)
8 meat balls
1 whole garlic (minced and deep fried in vegetable oil)

Each bowl will use the followings amount of sauce
1/4 tsp sugar
1 tsp light soy sauce
2 tsp dark soy sauce
1 tsp vinegar
1 – 1.5 tbsp crispy garlic in oil

Directions

1. Over high heat boil some water in a large pot.
2. Once water is boiled, place all the meat balls in boiling water. Meat balls are cooked when they float to the top.
3. Remove meat balls and set it aside. In the same pot blanch up some bok choi to your liking.
4. Once vegetables are cooked remove from the pot and set them aside.
5. There are many ways to cook rice noodle, the way I cook them is to just boil them then drain all the water out once cooked. (Make sure you drain water out as much as you can)
6. Divide noodles into two portion and place them in a bowl.

Crispy Garlic

1. Peel and Mince 5-6 garlic cloves. You can leave some peels in the minced garlic.
2. Fry them up. In a small pot over medium heat put in minced garlic and add oil enough to cover your garlic. Make sure you are consistently stirring because we want all the garlic to brown at the same time. Garlic burns quick so keep a close eye. The difference between over done and just right fried garlic is maybe 5 seconds, I’ve burnt my garlic many times and if you overcook, its no good. It will be bitter to taste.
3. Remove from heat. Once the garlic starts to turn light golden brown remove from heat and transfer to a small bowl. Now you have crispy minced garlic in oil.

Put it together

Per bowl
1. Sprinkle in 1/4 tsp of sugar over noodle
2. Drizzle in 1 to 1.5 tbsp of crispy garlic in oil

3. Place meatballs and bok choi around the bowl
4. Put cilantro, green onion and pickled chilli on top
5. Drizzle in 1 tsp of vinegar, 1 tsp of light soy sauce and 2 tsp dark soy sauce